Balsamic Fig & Raspberry Hand Pies

Photography by Matt Armendariz / Food Styling and Recipe Development by Marian Cooper Cairns

Come for the crisp buttery crust, stay for the jammy filling. This hand pie, which combines tart raspberries, juicy figs, and acidic balsamic vinegar, packs a lot into one neat pastry package. 

Balsamic Fig & Raspberry Hand Pies
Serves: 12
  • 3½ cups (438 grams) all-purpose flour
  • ½ cup (100 grams) plus 1 tablespoon (12 grams) granulated sugar, divided, plus more for sprinkling
  • 1¾ teaspoons (4.5 grams) kosher salt, divided
  • 1 cup (227 grams) cold unsalted butter, cubed
  • ¼ cup (57 grams) cold all-vegetable shortening, cubed
  • 2 large eggs (100 grams), divided
  • ⅓ cup (80 grams) ice-cold water
  • 1½ tablespoons (12 grams) cornstarch
  • 2 cups (220 grams) chopped fresh figs
  • 1½ cups (195 grams) fresh raspberries
  • 3tablespoons (45 grams) fresh orange juice
  • 1 tablespoon (15 grams) balsamic vinegar
  • 1 teaspoon (4 grams) vanilla extract
  1. In a large bowl, stir together flour, 1 tablespoon (12 grams) sugar, and 1½ teaspoons (4.5 grams) salt. Using a pastry blender, cut in cold butter and cold shortening until mixture is crumbly.
  2. In a small bowl, whisk together 1 egg (50 grams) and ⅓ cup (80 grams) ice-cold water. Gradually add egg mixture to flour mixture, stirring with a fork just until dough begins to form a ball and pull away from sides of bowl. (Add more water, 1 tablespoon [15 grams] at a time, if needed.)
  3. Divide dough into 12 portions, and shape each portion into a ball. On a lightly floured surface, flatten each ball, and roll into a 6-inch circle. Stack circles between layers of parchment paper. Wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.
  4. In a small saucepan, whisk together cornstarch and remaining ½ cup (100 grams) sugar. Stir in figs, raspberries, orange juice, vinegar, and remaining ¼ teaspoon salt. Cook over medium-low heat, stirring frequently, until mixture comes to a boil and is thickened, 5 to 7 minutes. Remove from heat, and stir in vanilla. Let cool completely.
  5. Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
  6. In a small bowl, whisk remaining 1 egg (50 grams). Working with 1 circle at a time, brush edges of dough with egg wash. Spoon 2 rounded tablespoonfuls fig mixture onto center of each dough circle; fold dough over filling. Press edges together with a fork to seal. Trim rough edges with a pastry cutter. Place on prepared pans. Brush pies with egg wash, and sprinkle with additional sugar. Freeze for 20 minutes.
  7. Bake until crust is golden brown, 22 to 25 minutes, rotating pans once. Let cool on a wire rack for 15 minutes before serving.


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